Makes 8 skewers


For the Wild Blueberry BBQ sauce:
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and stemmed, minced
½ cup apple cider vinegar
2/3 cup ketchup
2 cups frozen Wild Blueberries
3 tablespoons maple syrup
1 tablespoon molasses
1 tablespoon balsamic vinegar
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper

For the Kabobs:
2 lbs. uncooked jumbo shrimp, peeled and deveined, tail-on
Salt and pepper
1 red bell pepper, cut into ½-inch slices
1 yellow bell pepper, cut into ½-inch slices
1 green bell pepper, cut into ½-inch slices
1 small-medium red onion, cut into ½-inch slices


For the Wild Blueberry Barbecue Sauce:

  1. In small saucepan, add olive oil over medium heat. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and jalapeno, cook for 1 minute or until fragrant.
  2. Add apple cider vinegar, ketchup, Wild Blueberries, maple syrup, molasses, balsamic vinegar, smoked paprika, cumin, salt and pepper and stir to combine.
  3. Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally.
  4. Let cool to room temperature. Transfer to a blender and puree. Set aside.

For the Kabobs:

  1. Season shrimp with salt and pepper.
  2. Alternately thread shrimp and vegetables onto soaked wooden or metal skewers.
  3. Grill, uncovered, over medium heat for 3-4 minutes, turning once. Baste with barbeque sauce. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently.


If using wooden skewers, soak them in water for 30 minutes prior to grilling.

Recipe by Kara Lydon, RD, LDN, RYT, The Foodie Dietitian